Pistachio Cheesecake With Topping (Printer-Friendly Version)

Silky pistachio treat with buttery crust, creamy layers, rich white chocolate, and a nutty topping for added texture.

# What You'll Need:

→ For the Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted pistachios, finely ground
03 - 3 tablespoons granulated sugar
04 - 6 tablespoons unsalted butter, melted

→ For the Filling

05 - 24 ounces full-fat cream cheese, softened
06 - 1 cup granulated sugar
07 - 2/3 cup sour cream
08 - 1/2 cup heavy cream
09 - 1/4 teaspoon kosher salt
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup pistachio paste
12 - 2 tablespoons cornstarch, sifted
13 - 3 large eggs, at room temperature

→ For the Topping

14 - 4 ounces white chocolate, chopped
15 - 3 tablespoons pistachio paste
16 - 1/3 cup heavy cream
17 - 1/3 cup pistachios, coarsely chopped

# Steps to Follow:

01 - Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, ground pistachios, and sugar. Stir in melted butter until crumbs are evenly moistened. Firmly press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 5 to 8 minutes until lightly fragrant, then cool to room temperature.
02 - Reduce oven temperature to 285°F. In a large bowl, blend cream cheese, sugar, sour cream, heavy cream, salt, and vanilla with an electric mixer on medium-low until smooth and creamy. Add pistachio paste and combine thoroughly. Sift in cornstarch and mix well, scraping down sides. Lightly beat the eggs and add, mixing just until incorporated.
03 - Pour filling over the cooled crust and tap the pan to remove air bubbles. Bake for approximately 60 minutes, or until the edges are set but the center wobbles slightly. Leave the oven door ajar and let the cheesecake cool inside for 1 to 2 hours to prevent cracking.
04 - Once cooled to room temperature, cover the cheesecake tightly with plastic wrap and refrigerate for at least 5 hours or overnight for best texture.
05 - In a heatproof bowl, combine white chocolate, pistachio paste, and heavy cream. Melt gently in the microwave in 30-second increments or over a bain-marie, stirring until smooth. Fold in chopped pistachios.
06 - Run a thin knife around the edge of the cake to loosen. Remove cheesecake from pan. Spread pistachio topping evenly over chilled cake. Slice with a hot, damp knife for clean cuts. Serve and enjoy.

# Additional Tips:

01 - Allow cream cheese to reach room temperature for a silky filling.
02 - Chilling overnight improves structure and flavor.
03 - If pistachio paste is unavailable, blend unsalted pistachios with a neutral oil until smooth.
04 - To freeze, wrap individual slices tightly and thaw in the refrigerator before serving.
05 - For a gluten-free option, use gluten-free graham crackers.

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